Thai Pineapple Fried Rice is a colorful, flavorful dish that brings a tropical twist to your dinner table. This popular recipe is the perfect balance of sweet, savory, and slightly spicy flavors. What makes it stand out is the combination of juicy pineapple chunks, fluffy jasmine rice, crunchy cashews, and a mix of fresh vegetables, all tossed together with fragrant spices.
The magic of this dish comes from its contrast of textures and flavors. Sweet pineapple pairs perfectly with salty soy sauce and fish sauce, while a hint of curry powder adds warmth and depth. Some versions also include raisins for extra sweetness and a handful of fresh cilantro or green onions for brightness. It is often served in a hollowed-out pineapple for an eye-catching presentation that feels like a mini vacation on your plate.
This dish is also very versatile. You can keep it vegetarian by using just vegetables and nuts or add proteins like chicken, shrimp, or tofu. No matter how you customize it, the key to perfect fried rice is using day-old, cold rice. Freshly cooked rice tends to be too soft and sticky, while cold rice holds its shape better and gives that signature fried rice texture.
Another great thing about Thai Pineapple Fried Rice is how quick and easy it is to make. It only takes about 20 minutes of cooking time, making it ideal for busy weeknights. At the same time, it is impressive enough to serve at gatherings, especially when you bring it to the table inside a pineapple boat.
Every bite is packed with flavor. You get the sweetness from the pineapple, a bit of crunch from the cashews, the umami from sauces, and a mild kick from curry and pepper. It is satisfying, comforting, and a little exotic without being complicated. If you are looking for a meal that is both fun and delicious, Thai Pineapple Fried Rice is always a good choice.
Ingredients
- 2 cups cooked jasmine rice preferably chilled
- 1 medium pineapple cut into bite-sized chunks
- 2 tablespoons oil vegetable or canola
- 1 clove garlic minced
- 1 cup mixed vegetables carrots, peas, and corn
- 2 tablespoons soy sauce to taste
- 1 tablespoon fish sauce optional
- 1/2 cup cashews lightly toasted
- 2 stalks green onions chopped
- to taste pinch white pepper optional
Instructions
- Heat oil in a large pan over medium heat. Add minced garlic and stir-fry for 30 seconds until fragrant.
- Add the mixed vegetables and stir-fry for about 2 minutes.
- Add the pineapple chunks and jasmine rice to the pan, stirring to combine.
- Pour in soy sauce, fish sauce, and sprinkle white pepper. Stir everything together and let cook for another 5 minutes.
- Add the toasted cashews and chopped green onions. Stir well and remove from heat.
- Serve hot and enjoy your Thai Pineapple Fried Rice.
Nutrition
This was easy and tasty! But why is fish sauce necessary? Can’t just use extra soy sauce?
Why would you use fish sauce if soy sauce is right there? Feels unnecessary. But I’ll admit the aroma changed the whole pan.
Ew pineapple is disgusting! Why would you put that in rice? No thanks!
Super easy! I added some chicken and it turned out great. Will make again!
I don’t like sweet food so pineapple in fried rice is dumb. Just stick to regular fried rice.
I get that some people don’t like sweet stuff, but pineapple brings a whole new flavor! It’s all about balance, right?
I didn’t have jasmine rice, used regular long grain. Still good, but the texture wasn’t the same. Chilled rice is still key though.
Good catch—jasmine rice really does make a difference with that light, slightly fragrant texture. Chilling helps a ton too so it doesn’t turn mushy. Glad it still worked out for you!
I followed the steps but my rice clumped together anyway 😭 I used fresh rice (oops) and it was my fault. The sauce tasted great even then. Gonna try again with chilled rice like the recipe says.
Not bad, but my pineapple turned a little too soft. Also I think I minced the garlic too fine? It burned slightly at 30 seconds. Oops.
Oof, sounds like the pineapple just went a bit over the edge. Next time try adding it a little later so it stays juicy, and keep an eye on the garlic time—30 seconds is *just* about it.
I think your instinct is right—minced garlic + hot pan = fast burn 😅. I usually chop it a bit bigger or even sauté it on slightly lower heat, then add rice right away. Also soft pineapple might mean it was too ripe or cut too small.
Isn’t fried rice just supposed to be fried rice? This fancy stuff is too much for me. I’ll stick to my basic recipe.
This dish is amazing! The sweet pineapple with the savory rice just hits the spot. My family loved it!
I can’t believe how good this turned out! My kids devoured it like it was candy! Definitely a keeper! 🍍
Looks good, but isn’t pineapple in rice a bit weird? I don’t know if I could do that. 🤔
This sounds seriously good—pineapple + fried rice is such a winning combo. I love that it uses chilled jasmine rice; that usually makes the texture perfect.
Love it! Never had frid rice like this before. So fresh and summery. Yum!
Totally agree! This recipe is a game changer. The pineapple gives it such a unique twist!
Looks good but I don’t know…pineapple in fried rice? Sounds odd. 🤔
I’m not sure about the pineapple amount—2 cups of rice and just one pineapple could be a little sweet? Might need more acidity (like lime).
so good!!! 🍍🍚
It’s just rice with fruit. Not impressed, I like my fried rice to be savory.
I followed it pretty much exactly—except I used frozen mixed veggies—and it still turned out great. Next time I’ll toast the cashews a tiny bit longer.
Fish sauce optional is a good call. I added it and it tasted very “restaurant” to me—like legit Thai vibes. Would make again.
Not bad, but I think 1 clove garlic is too little. I love garlic so I used like 3 cloves and it tasted way better. Also I only had brown rice… it was okay but not the same.
Quick question: do I use fresh pineapple or canned? I used canned and it got watery. Otherwise pretty good, 2/5 watery but 4/5 flavor.
Wow, this was delicious! The pineapple really adds a unique flavor. Will definitely make again!
I don’t know, pineapple in fried rice? Sounds weird. I prefer it without fruit, honestly.
I’m glad you liked it! The pineapple really does make it special. Did you use fresh or canned pineapple?
Yum!!! I love pineapple and rice together. I had some leftover chicken and added it in. So good!
Way too many ingredients for a simple fried rice. Just want straightforward.
This was absolutely delicious! The pineapple gave it a nice sweetness. Will definitely make again!
It was okay, but I think I messed up the rice part. How do you know it’s done?
I didn’t have fish sauce so I skipped it—still tasted “Thai-ish” in a good way. The garlic smelled amazing. Will make again.
Wait… if you skipped fish sauce, wouldn’t it just be pineapple fried rice with soy? Maybe I’m doing it wrong, but mine needs fish sauce for that real punch. What soy sauce amount did you use?
So glad it still worked without the fish sauce! I always forget that part, and it’s reassuring it stays “Thai-ish” anyway. The garlic really makes the whole dish.
This recipe was amazing! The pineapple added such a nice sweetness.
This looks like the kind of dish you can mess up easily. Mine stuck a bit and I think my garlic burned. Watch the heat like a hawk.
Ugh I’ve totally done the stuck/burned garlic thing with fried rice 😅. For me it’s always the pan too hot + not enough oil. Still, pineapple rice is so good—I’m gonna try again but watch it like you said.
Great point about the heat—garlic goes from fragrant to burned fast. I usually lower the heat right after adding it so it doesn’t turn bitter. This sounds awesome with the pineapple!
Good concept, but 5 minutes feels short for the rice to really get that fried texture. Next time I’ll cook it a bit longer on higher heat.
Totally agree—5 minutes can be enough to warm everything, but not always for that proper fried, slightly crispy rice texture. I usually go longer and crank the heat a bit.
Disagree a little 😅 I think the key is that the rice is already chilled and kinda dry. If it’s fresh rice, yeah, 5 mins won’t do much, but with day-old rice it can still get good texture.
Tasty, but I think 5 minutes after adding rice was a little too long for my pan. I ended up drying it out slightly. Next time I’ll stop earlier.
I made this for a potluck and everyone devoured it! Huge hit!
I tried it but it was too sweet for my taste. Maybe add more soy sauce next time?
I tried something similar but didn’t add fish sauce and it felt “flat.” Your ratios look solid. Gonna toast the cashews too—nice touch.
The pineapple with the rice is such a fun combo. I was skeptical about mixing sweet + savory but it works. Would recommend adding chili flakes if you like heat.
Made this tonight—turns out way better than my usual fried rice. Chilled jasmine rice was key, and the pineapple is such a nice sweet-salty combo. Only tweak: I added a little extra soy sauce.
Aren’t fried rice supposed to have protein? Where’s the chicken? 😕
Easy to follow but I couldn’t find fish sauce so I skipped it. Still turned out good! Almost like magic!
I didn’t have fish sauce so I used ketchup instead 😅 It turned out… interesting.
Ketchup?! That’s a bold move! 😆 I’ve never tried that but I’m curious now. How did it taste?
Not sure about the fish sauce—smells strong at first but I guess it mellows? I used less than the recipe and it was still noticeable. Would make again, just with caution.
Rice dish? Yeah, I guess this is fine… but I’d rather just boil my rice and eat it without all this.
I don’t know… Seems like a lotta work just for some rice. Not a fan. Boiled rice rules!
Come on, boiled rice is so boring! This recipe sounds way more flavorful. Give it a try!
Garlic for 30 seconds only? That feels short. I usually brown it more, but maybe that’s why this stays aromatic.
This is good but “Thai” is a stretch… there’s no mention of chili, and it felt more like a pineapple fried rice with soy. Not mad, just skeptical. Could use more contrast maybe lime or sriracha.
Mine came out a little sweet, but in a good way. I think next time I’ll cut the pineapple slightly smaller and maybe go a touch lighter on the soy sauce. Solid recipe though!
Best fried rice I’ve ever made! Puts takeout to shame. My kids gobbled it up!
Could use more soy sauce in my opinion. Was a bit bland.
This was kinda bland for me. I added more soy sauce and a tiny pinch of sugar and it fixed it. Not bad, just needed tweaking.
This is such a great way to use leftover rice. The pineapple flavor really pops, and the cashews add that perfect crunch. I used frozen mixed veggies—still worked fine.
Decent flavor, but I think my garlic burned a bit because 30 seconds felt too long on my stove. Also I didn’t toast the cashews enough so they weren’t as crunchy. Still good though—next time I’ll keep a closer eye on the heat.
Yeah, garlic can go from “fragrant” to “burnt” super fast depending on your pan and heat. I usually do closer to ~15–20 seconds and keep it moving. And cashews definitely want that quick toast—either a bit longer in a dry pan or keep them added later so they don’t soften.
10/10 flavor. Garlic + pineapple is a combo I didn’t know I needed. Also, toasted cashews are elite. Will make again for sure.
YES. The garlic + pineapple thing sounds kinda weird at first but it just works—sweet, savory, and that pineapple tang is everything. Also agree on the cashews 😮💨
I know it says 1 medium pineapple, but mine was kinda huge so I used half. Still turned out weirdly tasty. Not bad!
Nice! I’ve had the same issue with pineapples being way bigger than the recipe says. Glad half worked out—this is one of those dishes that’s forgiving.
I tried making this and it was a total disaster. I think I added too much fish sauce. Won’t be making this again!
Isn’t fish sauce bad? I’m not gonna use that. Still good?
Not bad but could use more flavor. Needs more garlic in my opinion, or maybe a hot sauce.
I totally agree! I added some sriracha and it made such a difference. A little kick is all it needs!
More garlic? I dunno. I thought it was alright as is. But hey, everyone’s taste is different, right?
Yummy!
This is solid. The garlic step is perfect and the stir-fry time seems just right. I used frozen mixed veggies and it still worked. Next time I might add a pinch of chili flakes.
I tried this and accidentally used too much pineapple… lol. It was sweet, but I think I just need better portion control. Flavor is great though.
Thx for the recipe! I substituted the fish sauce with some extra soy. It was really good!
I dunno, something feels off. My rice turned out mushy. Maybe I did something wrong?
Sorry but I don’t get the hype—pineapple in fried rice is kinda weird. I tried it and it was okay, not amazing.
Yum! This is my new favorite recipe. I added some shrimp and it was delish!
Good but I accidentally used white rice instead of jasmine. Still eatable tho.
Honestly didn’t taste that “Thai” to me. It’s still fried rice, just sweet. Might be better with more seasoning or shrimp/prawns.
Meh, not the best. Prefer my fried rice without fruits. What’s next, bananas?
Fried rice with fruits? Sounds weird. But hey, to each their own. I stick to my old ways.
I actually love the fruits in fried rice! It adds a nice sweetness. Have you tried it that way?
My wife said it tastes like takeout. I’m not even kidding. Only change I made was adding a little sriracha. 10/10.
I dunno… pineapple fried rice always feels a little weird to me. But if it’s actually taking like takeout then maybe I’m wrong. What kind of sriracha did you use?
That’s awesome—“tastes like takeout” is basically the highest compliment 😂 Sriracha is a great add too!
Looks complicated but I think I can do it. I’ll skip the cashews cause I’m allergic to nuts.
It’s not really that complicated once you get the hang of it! Just go step by step. Skipping the cashews should be fine, the rice will still be delicious!
Absolutely delicious! This recipe is a game changer for my weeknight dinners. The pineapple adds such a nice sweetness!
The pineapple quantity feels random? Like 1 medium could vary a lot. I used a smaller one and wished for more fruit.
Tasted pretty good, but took way too long! Cooking is not my thing.
Pretty tasty. 2 cups rice seems like too much for one pineapple tho… idk. Also fish sauce optional is fine, I didn’t have it. Still would make again!
This was awesome! I love the sweet and savory combo!
So good! I added chicken and it was delicious. Definitely making this again!
I’m glad you enjoyed it! Chicken is a great addition. Can’t wait to try it myself!
Wait, are you supposed to cook the rice first? I just threw in uncooked.
Yes, you’re supposed to use cooked rice for this dish. Uncooked rice will end up mushy and not fry properly.
I was skeptical at first, but wow! It really works. Just be careful with the fish sauce; a little goes a long way.
I totally agree! I was surprised by how delicious it turned out. Fish sauce is a game changer!
Lol, I just ended up making plain rice instead. Who has time for all this? Not worth it!
I get it, sometimes simpler is better! But this fried rice is worth the effort for a great flavor punch.
I made something similar but used brown rice and it came out kinda mushy. With “preferably chilled” rice this might actually work better. Also, 5 minutes at the end feels fast—still, I’ll follow it.
Brown rice mushy? Mine too unless I spread it out to cool and dry first. I usually do like 10 minutes at the end though, just so it really fries and not just heats… but maybe pineapple adds moisture.
Chilled jasmine rice is the key for fried rice. Brown rice can get mushy fast because it’s higher in moisture/starch—so your instinct is spot on. 5 minutes at the end is usually just to warm everything through and dry off a bit.
This recipe is missing an egg! Fried rice without egg feels wrong to me. I added one scramble and it improved a lot. Sauce ratio felt a bit heavy at first but balanced later.
Yum! Made this for dinner last night, everyone loved it!
That’s awesome! I love it when everyone enjoys a meal. Definitely trying this recipe next!
I think ‘Thai’ is a stretch—sounds more like pineapple fried rice with whatever’s in the fridge. Still delicious though. Also, I accidentally used sesame oil and it turned out kinda weird but edible.
Honestly I get what you mean—this could easily be “whatever’s in the fridge fried rice” vibes 😄 but pineapple + jasmine rice + fish sauce/soy is very much on the Thai side in spirit. Also sesame oil can be super overpowering, so “weird but edible” sounds about right—next time I’d use a little less or swap back to sesame only for finishing.
Quick question: do you toast the cashews in the oven or pan? I just threw them in the pan for like 30 seconds and they tasted bitter. Lesson learned.
I love pineapple fried rice! This recipe is easy and pretty forgiving. My only mistake was chopping the pineapple too small so it kind of dissolved, but it was still delicious.
Absolutely love this recipe! The pineapple adds such a nice sweetness to the fried rice. Will be making this often!
I love how simple it is. Used pre-cooked rice from the fridge and it worked great. 10/10 would make again for meal prep.
Yes! The chilled rice makes all the difference. Love that you meal-prepped it—this is such a great quick dinner.
Step 1 says 30 seconds for garlic… i did 1 minute and it was fine. Idk maybe i just like it more toasted. Tasted good!
I dunno, man. Fried rice with pineapple? Just seems wrong to me. Maybe I’ll try it but sounds off.
Nah, man. Sounds weird. I would never mix rice and pineapple, that’s just wrong. Not for me.
I thought the same at first, but it actually tastes really good! Sweet and savory combo is the best! Give it a shot!
My garlic burned for 2 seconds and I panicked 😅 but then I lower heat and it turned out fine. The pineapple makes it sweet-salty like takeout. Green onions on top = yes.
Thai pineapple fried rice with jasmine rice is kinda genius… but cashews?? I’m not sure I’m convinced. They were good though, crunchy contrast saved it.
Haha same—pineapple + fried rice feels like a cheat code. I was skeptical about cashews too, but that crunch really keeps it from being too sweet. Also to me it tastes more “Thai-ish” when the cashews are toasted first. Would definitely recommend keeping them in.
This was super easy. I didn’t have fish sauce, so I used soy sauce only. Still turned out delicious! Thanks!
This is such a good weeknight meal. The chilled jasmine rice really makes it not mushy, and the pineapple gives that perfect sweet-savory hit.
Yes!! The chilled jasmine rice tip is everything. I tried it once with fresh rice and it turned into a sad mushy mess 😅 This sweet-savory pineapple combo is legit.
I like the idea, but I think 5 minutes might be too long for the pineapple—mine got kinda soft and watery. Also I didn’t have fish sauce so I used more soy and it was still good.
My pineapple released a lot of juice, so it got wetter than expected. I guess I should have drained it or used less. Not bad though.
Can I use brown rice instead? Not sure if it would taste the same.
The instructions are easy, but “to taste” soy sauce always scares me lol. I’d worry I’ll overdo it and make it too salty.
Totally get you—“to taste” can be scary 😅 I usually start with 1 tbsp soy sauce, stir, taste, then add the extra a little at a time. Also chilled rice helps a lot so you don’t end up needing more sauce to get flavor.
Made this last night and it tasted way fresher than takeout. Chilled jasmine rice is the key—otherwise it turns kinda mushy. Pineapple + fish sauce combo is a little intense at first but then it all clicks. Will definitely make again!
So tasty! But the recipe says to cook for 5 mins after adding soy sauce, but mine burned a little. Keep an eye on it!
Thanks for the tip! I’ll keep an eye on it next time for sure. This recipe is a hit otherwise!
Hmm, not sure if this is legit Thai food? My Thai friend says fried rice is always plain.
Fried rice is supposed to be simple! Never heard of putting pineapple in it. Seems a bit too much. 🤷♂️
I think it sounds delicious! Thai cuisine can be quite varied, and adding pineapple just adds sweetness. My Thai friend loves this dish! 🥭🍚
Good recipe, but I think 5 minutes at the end was a bit short for my rice. Next time I’ll cook a couple minutes longer to dry it out more. Otherwise tasty!
Totally agree—my rice never dries out enough in just 5 minutes either. I usually go 7–10 min and it crisps up better.
I tried it once and it was fine 🤷♀️ but depends on how “chilled” your rice is. If it’s still a little warm, 5 min won’t do much.
Great recipe! Only thing I change was adding chicken. Yumm!
Chicken in fried rice? Seems kinda weird but if you like it that’s cool! I usually stick to traditional recipes.
Yum! Pineapple rice rice yum yum!
Pineapple in rice?? Really? That seems kinda weird to me…
That sounds delicious! I love pineapple in rice dishes, it adds such a nice touch!
Idk about “white pepper optional”—i didn’t have it so I used black pepper and it was okay. The measurements are simple though, so even if you wing it, it’s still tasty.
Made this last night—my kitchen smelled amazing after the garlic hit the pan. The pineapple really wakes the whole dish up. I used a little extra soy sauce and it was perfect.
I didn’t have fish sauce, so I used extra soy. Still good, but it lacked that deeper savory flavor. Would recommend fish sauce if you can.
Alright, but too much pineapple. I like my fried rice more savory.
I didn’t have fish sauce so I used extra soy sauce. It tasted “fine,” but I can tell it’s missing something. Still, my kids ate it all, so that counts.
I made this last week and it disappeared fast. The cashews give it that crunchy restaurant vibe. 10/10 would eat again.
I’m not sure about the fish sauce (optional) though—does it really make a difference? I might skip it next time but the rest sounds solid.
Yesss—mine never lasts long either. That pineapple + cashews combo is dangerously good. 😄
I dunno, it was okay but I expected more. Too sweet for my taste. I think I’d rather have plain fried rice.
I’m skeptical about the pineapple—fried rice should be savory, not fruit salad. But I tried it anyway and yeah… it’s weirdly good. I hate that it works.
This is just sweet rice with stuff. 😅
I didn’t have fish sauce so I skipped it—still tasty, but it felt like it was missing a “something.” Maybe that’s the funk people rave about?
This recipe is AMAZING! The pineapple gives it such a sweet twist.
I followed the steps but mine came out a bit dry. Maybe I packed the rice too tight or didn’t use enough sauce. Flavor is good though—cashews are a great move.
Glad the flavor hit! Dry fried rice is usually from the rice being a little too dry/tightly packed or not enough moisture from the sauces. Next time, try breaking up the chilled rice more and add a tiny splash of water or extra pineapple juice right when you add the soy/fish sauce.
OMG I love this! Best fried rice I’ve ever made!😍
OMG this is the best recipe ever! I added some shrimp and it was heaven! Thanks for sharing! 😍
Cashews were a great touch! Crunchy and salty. I’m giving 4 stars because my pineapple pieces were too big and some didn’t caramelize like I expected.
I really dont understand how pineapple fits in fried rice…
Pineapple gives it such a sweet and tangy flavor! It’s a classic in Thai cuisine. You should give it a try!
I dunno, sounds kinda weird. Pineapple in rice? Like who thought of that? 🤔
Made this last night—so good. The pineapple really pops and the cashews add a nice crunch. I used frozen mixed veg and it still worked great.
Five stars—no notes.
Not gonna lie, I’m skeptical about fish sauce with pineapple. But the ratios here are reasonable, and the cashews sound amazing. Might try it once and see.
I tried it and it tasted kinda bland until I salted more. Also the pineapple threw me off—still, the crunch from cashews helped. Needs tweaking for my taste.
This looks dangerously easy. Chilled jasmine rice is the key—fried rice always turns out better that way. I’d probably add a little more pineapple though. 10/10 comfort food vibe.
Dangerously easy is right 😅 But wouldn’t adding pineapple make it kinda soggy? I’ve tried “sweet” fried rice before and it got watery for me. Still, I’ll try it—maybe drain the pineapple chunks first?
Honestly, chilled rice really does make a huge difference. I’ve had fried rice turn into mush when I used fresh rice—so this is giving solid results. Love the pineapple + cashew combo too.
Rice was clumpy at first, probably because I used warm rice. Chilling it helps a lot, trust the recipe. After that, it came together!
Not bad. I followed it pretty much exactly, but my rice didn’t get that fried texture—more like stir-fry. Chilled rice helped, but I probably needed higher heat.
Yeah, that makes sense. I’ve found you usually need a hotter pan (closer to high/very hot) so the grains actually fry instead of just getting warmed like a stir-fry. Also, try not to overcrowd the pan and make sure the rice is really cold/drier—extra moisture is the enemy.
Meh. Not bad but not worth all the effort. Pineapple is overpowering for my taste.
Totally get that—pineapple can be really dominant. I’ve had better luck using a little less pineapple or cutting the chunks smaller so it blends more evenly.
Really? I think the pineapple is the whole point. Maybe your soy/fish sauce was light? If you add more salty sauce, it balances the sweet a lot.
Made this tonight and it actually tastes like takeout! The chilled jasmine rice tip is key. I swapped green onions for scallions and it still slapped. 10/10 for weeknight dinners.
Ok but the directions are kinda vague? Like “to taste” soy sauce makes it hard for beginners. I ended up adding more fish sauce than planned and it was salty. Still tasty.
Mine came out a little too salty. I think “to taste” soy sauce is tricky—wish there was a starting measurement like 1 tbsp first.
Flavor is nice, but 2 minutes for mixed vegetables might not be enough for me. I prefer them softer, so I’ll extend that step next round.
The steps are easy, but “to taste” soy sauce and white pepper makes it hard for beginners. I wish it had a suggested range. Still, delicious.
Made this for dinner tonight and it was gone way too fast. The pineapple really brightens everything, and chilled jasmine rice is the key—no mush!
I followed the steps and it came out tasty, but the rice felt a little dry. Maybe I should’ve used slightly less time on the last step. Still worth making again though.
Pretty good! I didn’t have fish sauce so I used a bit more soy sauce—still flavorful. Next time I’ll mince the garlic finer because I got a couple big chunks.
Cashews were a game changer. Crunchy on top, soft inside—yum. Also green onions at the end is the right move.
Easy recipe, quick prep. My kids ate it and asked for more (rare!). I kept the white pepper out because I don’t like it, but everything else was solid.
That’s awesome about your kids—rare indeed 😄 I’m curious though: did the pineapple make it sweet enough without the white pepper? I might try it with no white pepper too (I don’t really get the taste).
I’m skeptical about pineapple in fried rice but wow. It’s sweet/savory and not weird at all. The green onions at the end were the perfect touch.
I’m still kinda skeptical 😅 I always worry it’ll get too sweet. What kind of pineapple do you use—fresh or canned? Also do you drain it if canned?
Right?? Pineapple totally works here. I was expecting “fruit in rice” to be gross, but the sweet/savory balance is perfect—especially with the fish sauce.
The cashews are a great touch—nice crunch. I also added a tiny bit of chili because Thai food needs some heat, in my opinion.
Totally agree on the cashews—those little crunchy bites make it. 😄 And yeah, chili really does wake up Thai flavors. I always add a little too!